Tuesday, September 1, 2015

Pesto, Spaghetti Squash with Sea Food

A dinner I made the other night, simple, easy, delicious, and nutrient dense. What more could you ask for, all the produce came from our garden and it is Hublet approved. Life is good.


Spaghetti squash 
Pesto, recipe to follow
Salt and Pepper
Tomatoes, diced 
Protein of choice, I used tilapia, salmon and shrimp
Butter for cooking

Fresh basil leaves, I used piccolo and sweet, about 2 cups roughly packed
Olive oil, to taste and liking, I do use more when using as a sauce
Garlic, to taste
Salt and pepper, to taste
Asiago cheese, medium pinch
Pine nuts, small hand full 

How to:
Cook squash, I do this by piercing the skin of the squash with a fork all around, place in a baking dish and cook in the oven at 350, this usually takes 45 to 60 minutes. The squash is done when you can easily squish it with your hand. While the squash is cooking, make the pesto. Place the basil, salt, pepper, garlic and olive oil into a blender or food processor and blend down. Add cheese and nuts, blend some more. Check for flavoring, adjust flavor as needed, and blend to your liking, basil all chopped and kind of thick and creamy. 
Once the squash is cooked, take out of the oven, cut off the stem end and slice in half, should be easy to do at this point, if cooked. Allow to cool some with butter inside. Once you can handle, scrap out seeds, with a fork scarp the squash and break up like spaghetti, place in a bowl with some pesto, mix well.
Cook protein. For the shrimp, mince garlic, heat pan with butter, salt and pepper, add the garlic and allow the garlic to brown. Once browned, add the shrimp and cook to liking. Do not over cook, the shrimp becomes rubbery. For the fish, I cooked it the same way as the shrimp. 
Layer it up, squash, protein, tomatoes and more pesto. 
Give thanks and enjoy! 


Saving the world one stick of butter at a time.

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